Croutons used to be a big thing in our house. So big that they were snacks for my kids. Who needs salad? Just grab a handful and start munching. Then, we (well, I) went gluten-free and it all came to a screeching halt. My son fought it for years but eventually he forgot about his garlicy friends. He may not miss them but I do. There really aren’t many good gluten-free alternatives for croutons on the market so I decided to make my own.
I’m not quite sure why I don’t do this more often. They’re SO easy I barely have to give you a recipe. Just remember when you’re throwing it together, do it “to taste.” What I like tends to be on the salty side, you may like yours a little more oniony. Adjust the ingredients to your own tastes.
I use Udi’s gluten-free bread because, let’s face it, it’s the best out there right now. I’ve tried a lot of gf bread options and I keep coming back. I just wish they’d clean up the ingredient list and have an organic option. (Hear that Udi’s?) Organic, please …
Years ago I upgraded all my spices to organic because spices and herbs are concentrated so if they’re conventionally grown that means all the pesticides are also concentrated. No, thank you. And, I use the best quality butter I can buy – usually from a farm but sometimes organic from the grocery store.
These crunchy little bits of goodness are great for obviously topping salads but they’re also a nice topping for soups … like the one I have coming at you this week. For now, prep your croutons. You’re going to want them soon!
- 10 pieces gluten-free bread (I used Udi’s Whole Grain Bread)
- 6 Tbls. butter, melted
- 2 tsp. Italian seasoning
- 1 tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. salt
- Preheat oven to 400˚.
- Cut bread into ½” cubes.
- Combine seasonings and set aside.
- Drizzle half the butter over the cubes and stir.
- Drizzle remaining butter over cubes and stir.
- Sprinkle with half the seasonings and stir.
- Sprinkle with remaining seasonings and stir.
- Spread on large baking sheet and bake for 15 minutes.
- Stir around croutons and continue baking at 5 minute intervals, stirring each time until bread cubes are toasted brown and crunchy. (About 30 minutes)
- Remove from oven and cool completely.
- Store at room temperature for up to 5 days.